Ingredients for 4 servings

Preparing the filling

Peel three of the apples, core and cut into cubes.

Sauté the apple cubes in a pan with some butter, sprinkle with sugar and caramelise lightly. Remove from the heat and allow to cool.

Toast the flaked almonds.

Place the water and sugar in a pan and heat slowly, stirring occasionally. Bring to the boil and allow the sugar to cook to a light caramel.

Deglaze with calvados, and add the cream. Leave on the heat for a short time then remove and allow to become lukewarm.

Presentation

Peel the remaining apple and remove the seeds. Cut into thin segments and cover with lemon juice.

Place each sweet tartlet on the serving plate, and arrange the apple segments in the shape of a fan.

Fill the tartlet with the caramelised apples and place a scoop of ice cream on top.

Coat with the Calvados caramel sauce and sprinkle with flaked almonds.

Decorate with mint leaves.

Decorate the serving plate with Caramel Dessert Topping.